9 Savory Pumpkin Recipes to Celebrate the Season

Stuffed, sautéed, and roasted: Take your pumpkin beyond the sweet pies and lattes with these savory recipes.

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The Serious Eats Team
The Serious Eats Team
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Published Nov. 04, 2020
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Pumpkin's earthy, mild sweetness makes it a versatile ingredient in more than justpumpkin breadandpie. It's just as effective as a pizza topping, tossed with pasta, and puréed into soups. These are the nine of our favorite savory recipes to celebrate pumpkin season the way it was intended (no disrespect meant to the pumpkin spice latte's many fans).

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  • The Best Pumpkin Pizza

    J. Kenji Lopez-Alt

    The plump pumpkins sitting on your doorstep might look pretty, but their flesh tends to be bland and stringy. When cooking, reach for smaller sugar pumpkins or kabocha squash. One of the best ways to prepare either is by roasting, which concentrates the sweet, earthy flavor—and one of the best ways to put it to use once you're done is this pizza. The name may sound gimmicky, but the combination of ingredients—mashed roasted pumpkin and sautéed pumpkin cubes, apple, sage, and a trio of gooey melted cheeses—is balanced and perfectly appropriate for fall.

    得到最好的南瓜食谱Pizza

  • Roasted Pumpkin Soup With Brown Butter and Thyme

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    J. Kenji Lopez-Alt

    It takes alongtime to roast a pumpkin until it's tender—this recipe calls for an hour and a half in the oven—but the rich, caramelized sweetness that the pumpkin develops as a result makes it all worthwhile. That deepening of flavor makes strong spices, like cinnamon and cloves, unnecessary in this warming, golden soup. We do add a little maple syrup, which complements the sautéed leeks and onions without turning the soup into a dessert.

    Get the recipe for Roasted Pumpkin Soup With Brown Butter and Thyme

  • Skillet Kale and Pumpkin Pasta

    20131022-one-pot-wonders-kale-pumpkin-pasta.jpg
    Yasmin Fahr

    If you're short on time, sautéing cubed sugar pumpkin is a great way to add a little color and flavor without nearly as much effort as roasting entails. Once you've cut up the pumpkin, this one-pot pasta dish is a breeze to make. The pasta goes straight into the skillet with the browned squash, followed by hearty lacinato kale, which cooks until wilted. To finish, just drizzle with olive oil and sprinkle with Parmigiano-Reggiano right before serving.

    Get the recipe for Skillet Kale and Pumpkin Pasta

  • Pumpkin Cornbread

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    Carrie Vasios Mullins

    If you have strong feelings about cornbread, you probably fall on one side of a very clear divide: sweet,Northern-stylebread, or traditionally unsweetenedSouthern-style. This moist, lightly orange-hued bread manages to straddle that line: It leans a bit closer to Northern-style, with enough sugar to support the squashy sweetness of the pumpkin, but it isn't at all dessert-like. That makes it just as good for accompanying a main course, like a soup or chili, as it is spread with butter and jam for breakfast.

    Get the recipe for Pumpkin Cornbread
    Continue to 5 of 9 below.

  • The Best Squash Lasagna

    J. Kenji López-Alt

    Though kabocha squash isn't the same as pumpkin, its flavor is so similar (and, as mentioned above, its texture often preferable) that it makes a totally adequate substitute. Like our pumpkin pizza, this lasagna incorporates both roasted and sautéed squash for lots of squash flavor and contrasting texture. The roasted batch is puréed with cream cheese, then layered with a squash and apple sauté, a thick béchamel, and no-bake lasagna noodles for the richest, creamiest fall casserole imaginable.

    Get the recipe for The Best Squash Lasagna

  • Salty Roasted Pumpkin Seeds

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    J. Kenji López-Alt

    While the flesh of carved pumpkins isn't great for eating, the seeds are another story. Wash and dry them, toss them with a little oil and seasonings, then roast for an absorbing, crunchy snack. You don't need anything beyond salt and pepper to flavor them, but we've gotnine tasty variations, featuring flavor combinations like browned butter and sage or soy sauce and furikake, if you want to spice them up.

    Get the recipe for Salty Roasted Pumpkin Seeds

  • Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)

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    Vicky Wasik

    组合的温暖和一碗,马ke this Korean porridge. Traditionally, the dish uses a Korean pumpkin called neulgeun hobak, but since it can be difficult to find, butternut squash serves as a fine substitute. The squash is mixed with chestnuts, sweet potatoes, jujubes, and beans in a Dutch oven, all of which can be mashed and mixed with water until it reaches your preferred consistency. Serve hot or room temperature for a comforting meal at any time of day.

    Get the recipe for Hobak Beombeok (Korean Squash, Sweet Potato, and Bean Porridge)

  • Yeasted Pumpkin Bread

    6:07

    Yeast-Raised Pumpkin Bread, Two Ways

    This yeasted pumpkin bread is the perfect way to take your sandwich game up a notch. The soft and chewy bread is simply a white sandwich loaf that uses pumpkin purée instead of water. Despite its vibrant color, the purée's flavors are mild, giving the bread a subtle earthiness. It's as perfect for a grilled cheese as it for French toast, bread pudding, or some morning toast with butter and jam.

    Get the recipe for Yeasted Pumpkin Bread
    Continue to 9 of 9 below.

  • Stuffed Roast Pumpkins

    11:39

    How to Make Stuffed Thanksgiving Pumpkins

    There's more a vegetarian can enjoy on Thanksgiving and other holidays than tofurkey or a huge plate of sides. This stuffed pumpkin is a show-stopping option. The filling is made up of mushrooms, kale, pepitas, pecans, Gruyère, spiced cream, and kabocha squash, which intensifies the pumpkin's flavor. Once roasted, the pumpkin serves as a flavor-packed meatless main that even the omnivores will want to get their hands on.

    Get the recipe for Stuffed Roast Pumpkins

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